Friday, November 7, 2014

I first tasted pastrami-spiced, smoked duck breast about 15
years ago, and ever since I’ve wondered how it would be used in a classic
Reuben sandwich. I never got around to actually trying it, but this is close,
and I’m going to say, way, way better.

This was one of the more delicious and interesting duck
breast preparations I’ve had in a very long time. The pastrami spices are perfect
with the duck meat, and the crisp, cheesy rye was a worthy base.The quick slaw and mustard dressing helped
balance the richness, and like I said in the video, the final results were
stunning.

The key here, as it is with any duck breast recipe, is to
not overcooked meat.I like to go about
five or six minutes on the skin side, until nice and crusty, and then turn
it over and continue until the breast springs back under your touch. Obviously,
the cooking times I mention in the video will depend on how large the breasts
are.Minewere about 5 ounces, which I found to be the perfect size for
this.

If you’re using a thermometer, you’ll want to shoot for
about 135–140 internal temperature. This
will give you gorgeous, pink, juicy meat, that will rival the finest steak. If you can get past the idea of eating a sandwich with a fork and knife, I
really hope you give this amazing pastrami-spiced duck breast Reuben a try soon.Enjoy!

20 comments:

The only duck I ever remember eating (YEARSSSS ago) was very game-y tasting. You think it was just cooked wrong, or does duck always have some game-ish flavor to it? (I heard you mention that cooking it too well would make it game-y). Thanks! :)

I have a question that is only indirectly related to this, and other videos. How do you manage to keep your stainless steel cookware so shiny? There is nary a blemish or a burnt in spot on your cookware. I spend many hours of slogging away and cannot manage it. What's your secret? Some sort of industrial strength cleaning liquid? A new pan for every video :) ? Hours of elbow grease after every video?

This looks great Chef!You just married two of my favorites earth for things – pastrami and duck. I'm going to my favorite online duck supplier (search for "farm fresh duck in PA") to make an order right now...One question, in the video you mentioned additional salting later, which never happens. Was it just an oversight or is there a reason for the low salt?Thanks, AG

Looks a bit like steak and definitely priced like it but oh so good. In addition to marvelous flavour depth of smoke paprika I have found that smoked salt adds a real kick of smokey flavour when you don't want to get out the smoker. The best one for the purpose I have found is Salish alder smoked salt. Usually smoked to a dark brown it adds a tremendous kick of smokey flavour. It is great as a finishing salt as you don't need very much to get a lot of flavour.

Hi CJ, beautiful breasts you have there (hmm). Every time I want to make duck, I go out and get reminded that they cost ~$15/breast around here. The cost seems ludicrous - what do you usually pay for those?

If I could offer one piece of advice, maybe add something in the title or description of your post when an overnight marinade is required? It seems like too many times where my wife and I are like, "What's for dinner!", find a great FW recipe like this one, and then cry out when we see that it needs to sit for 12 hours.

Of course we can always make something else delicious, but I would have prepped this duck yesterday if I had known that!!! I want it now :)